Asian-Style Tuna Cakes with Spicy Mayo

These Asian-Style Tuna Cakes with Spicy Mayo bring a fresh twist to a classic favorite. Packed with tender chunks of tuna, crisp veggies, and fragrant seasonings like ginger and green…

By Willow • January 27, 2026 • Reading time: 6 min

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These Asian-Style Tuna Cakes with Spicy Mayo bring a fresh twist to a classic favorite. Packed with tender chunks of tuna, crisp veggies, and fragrant seasonings like ginger and green onions, they have a nice mix of textures and flavors that make every bite interesting. The spicy mayo on top adds a creamy kick that perfectly balances the savory cakes.

I love making these tuna cakes when I want something quick but still impressive. They’re super easy to throw together, and the spicy mayo is my secret weapon—it’s simple to mix up and instantly makes the dish extra tasty. Plus, they’re great for using canned tuna in a way that feels special and satisfying.

My favorite way to serve these is over a bed of crisp lettuce or with some steamed rice on the side. Sometimes I add a little squeeze of lime to brighten everything up. They’re perfect for lunch, dinner, or even a casual get-together with friends where finger food is a must. I’m always surprised at how many people ask for the recipe after tasting them!

Key Ingredients & Substitutions

Tuna: Canned tuna packed in water works well for these cakes. If you prefer, try using canned salmon or cooked fresh tuna for a different taste and texture.

Panko Breadcrumbs: These add light crunch. You can swap panko with regular breadcrumbs, crushed crackers, or gluten-free crumbs if needed.

Soy Sauce & Sesame Oil: Soy sauce brings saltiness and umami; low-sodium is great if you watch salt intake. Toasted sesame oil adds a nutty flavor. If unavailable, substitute with regular sesame oil at half the amount.

Fresh Ginger & Garlic: Key for authentic flavor. Fresh is best, but you can use powdered forms in a pinch—use about a third of the quantity.

Water Chestnuts or Celery: Adds crunch inside the cakes. Water chestnuts give a mild sweetness; celery is a good, easy swap.

Sriracha in Spicy Mayo: Feel free to swap sriracha for another hot sauce you like, or use chili flakes for a milder spice.

How Do I Make Tuna Cakes Hold Together Without Falling Apart?

Getting your tuna cakes to stay intact can be tricky. Here are some simple tips:

• Drain the tuna very well to avoid extra moisture.
• Use panko breadcrumbs and a binding egg to hold the mixture together.
• Mix ingredients gently—over-mixing can make it mushy and harder to shape.
• Let the patties rest in the fridge for 10-15 minutes before cooking; this firms them up.
• Cook in a hot skillet with enough oil and avoid moving the cakes too soon. Let a good crust form before flipping.

Following these steps makes crispy, perfectly shaped tuna cakes that stay together on the plate and during eating!

Equipment You’ll Need

• Large mixing bowl – to combine all the tuna cake ingredients easily without making a mess.
• Non-stick skillet or frying pan – helps cook the cakes evenly and prevents sticking for a nice golden crust.
• Spatula – perfect for flipping the delicate tuna cakes gently without breaking them.
• Measuring spoons and cups – to get the right balance of seasonings and binders.
• Small bowl – for mixing the spicy mayo sauce quickly and smoothly.

Flavor Variations & Add-Ins

• Swap tuna for canned salmon or cooked shrimp for a different seafood twist that stays moist and flavorful.
• Add finely chopped fresh cilantro or basil to brighten the flavors with fresh herbal notes.
• Mix in shredded carrots or grated zucchini for extra veggies and subtle sweetness that keeps the cakes moist.
• Use a little curry powder or five-spice powder to give the cakes a warm, aromatic flavor profile.

Asian-Style Tuna Cakes with Spicy Mayo

Ingredients You’ll Need:

For the Tuna Cakes:

• 2 cans (5 oz each) tuna packed in water, drained
• 1/2 cup panko breadcrumbs
• 1 large egg
• 2 green onions, thinly sliced (plus extra for garnish)
• 1/4 cup finely chopped red bell pepper (optional for crunch and color)
• 1/4 cup finely chopped water chestnuts or celery (for crunch)
• 1 tbsp soy sauce
• 1 tsp toasted sesame oil
• 1 tsp grated fresh ginger
• 1 tsp garlic, minced
• 1 tbsp black and/or white sesame seeds
• Salt and pepper, to taste
• Vegetable oil, for frying

For the Spicy Mayo:

• 1/4 cup mayonnaise
• 1-2 tsp sriracha sauce (adjust based on heat preference)
• 1 tsp lime juice
• 1/2 tsp soy sauce

How Much Time Will You Need?

This recipe takes about 15 minutes to prepare and roughly 15 minutes to cook, for a total of around 30 minutes from start to finish. It’s quick and perfect for a weeknight meal or tasty appetizer!

Step-by-Step Instructions:

1. Mix the Tuna Cake Ingredients:

In a large bowl, gently mix together the drained tuna, panko breadcrumbs, egg, green onions, red bell pepper, water chestnuts (or celery), soy sauce, toasted sesame oil, ginger, garlic, sesame seeds, salt, and pepper. Be careful not to overmix so the texture stays chunky and fresh.

2. Shape the Patties:

Divide the mixture into 6 equal parts and form each into a patty about 3 inches wide and 1 inch thick. Set them on a plate or baking sheet lined with parchment paper to rest.

3. Fry the Tuna Cakes:

Heat 2 tablespoons of vegetable oil in a large skillet over medium heat. When the oil is hot, carefully add the tuna cakes in batches. Cook each side for 3-4 minutes or until golden brown and crispy. Avoid overcrowding the pan to ensure even cooking.

4. Drain and Prepare the Spicy Mayo:

Once cooked, transfer the tuna cakes to a paper towel-lined plate to drain any excess oil. Meanwhile, in a small bowl, mix the mayonnaise, sriracha sauce, lime juice, and soy sauce to make a creamy, spicy dipping sauce. Adjust spice level to your taste.

5. Serve and Enjoy:

Serve the tuna cakes warm, garnished with additional green onions and sesame seeds. Pair with spicy mayo for dipping and enjoy alongside a fresh salad or steamed rice for a full meal.

Can I Use Frozen Tuna for This Recipe?

Frozen tuna is best avoided here because canned tuna is already cooked and flaked, which creates the right texture for the cakes. If you want to use fresh or frozen tuna, cook and flake it first before combining with the other ingredients.

How Can I Make These Tuna Cakes Gluten-Free?

Simply substitute the panko breadcrumbs with gluten-free breadcrumbs or crushed gluten-free crackers. Make sure your soy sauce is gluten-free, such as tamari, to keep the recipe safe for gluten-sensitive diets.

Can I Prepare Tuna Cakes Ahead of Time?

Yes! You can mix and form the patties up to a day ahead and store them covered in the fridge. Fry them just before serving to keep them crispy. The spicy mayo can also be made ahead and refrigerated for up to 3 days.

How Should I Store Leftovers?

Store any leftover tuna cakes in an airtight container in the fridge for up to 2 days. Reheat gently in a skillet over low heat to maintain their crispiness rather than using a microwave.